Sample Menu

The Gastronaut’s Menu

Amuse-Bouche

*A “Star-Kissed” Tuna and Foie Gras Confit
Awash in a Black Truffle Vinaigrette
Domaine de Baumard, Savennières, Loire Valley, France (2018)

*Carpaccio of Herb-Crusted Elysian Fields Baby Lamb Loin
with Caesar Salad Ice Cream
Salwey, Rosé, Baden, Germany (2019)

Grilled Black Kingfish with Shallot Confiture
and Red Wine Reduction
Martinelli, Pinot Noir, Bella Vigna, Sonoma Coast, California (2017)

*Pepper-Crusted Loin of Venison on a Tangle of Tart Greens
with Pickled Cranberries and Sauce Robert
Domaine les Bruyères, Crozes Hermitage, Les Croix, Rhone Valley, France (2015)
-or-
*Autumn-Spiced Long Island Duck Breast
with Figs Braised in Madeira
L’Arco, Amarone della Valpolicella, Classico, Veneto, Italy (2015)
***
Coconut Sorbet with Passionfruit and Ginger Granité

Apparently a Pear
Domaine Huet, Le Haut-Lieu, Moelleux, Vouvray, Loire Valley, France (2018)
-or-
A selection of cheese from Cameron, our “Cheese Whiz”
(Twenty Eight Dollar Supplement)

The Good Earth
Our Vegetarian Creations

Amuse-Bouche

A Savory Black Pepper Cheesecake and Roasted Baby Beets,
Perfumed with Orange Zest
Alfred Merkelbach, Riesling, Kabinett, #13, Mosel, Germany (2018)

A Lemon-Scented Panna Cotta with Eggplant Purée
and Basil Ice Cream
Collina San Ponzio, Arneis, Roero, Piedmont, Italy (2019)

Our Handmade Garganelli Pasta
with Wild Mushroom “Bolognese”
Nervi-Conterno, Gattinara, Piedmont, Italy (2016)

A Crispy Ratatouille Napoleon on Sweet Corn Polenta
G.D. Vajra, Dolcetto d’Alba, Coste & Fossati, Piedmont, Italy (2018)

***

White Peach Bourbon and Pluot Sorbet with Almond Granité

Lemon-Meringue Tartlet
with Toasted Pistachios, Meyer Lemon Confit
and Blackberry-Citrus Frozen Yogurt
Jorge Ordonez, Victoria # 2, Moscatel, Malaga, Spain (2017)
-or-
A selection of cheese from Cameron, our “Cheese Whiz”
(Twenty Eight Dollar Supplement)